Dear Ship Inn Owner,
Did you not take heed of the advice that Chef Robert Irvine gave you? I have now been into the restaurant several times since the makeover and since the Restaurant Impossible episode aired. I have to ask are you trying to tank your restaurant at this point?
You have a fabulous makeover. You’ve got a nice chef and nice staff. Yet you are miserable to them, and that is not invisible to your customers. We have a front row seat.
When I watched the episode of Restaurant Impossible, I distinctly remember Chef Robert Irvine not so subtlety telling you to not be so miserable to your employees, to not reprimand them on the dining room floor, to not be such a control freak essentially and give them a chance to do their jobs.
Everyone knows you still have the property for sale. I think probably the way to save the restaurant and the location is for somebody to buy it from you. But you are presuming everyone wants to assume the amount of debt you wracked up. In my opinion, it’s overpriced. I know people looking for historic sites for fine dining, and they aren’t looking your way.
The first time we came in for dinner after the show aired, first you kept us waiting while you “educated” your staff in front of us. I didn’t say a word but it was uncomfortable. Then after we were seated a while you YELLED at your servers ON the dining room floor. My husband has refused to return for dinner since because he found that so offensive. Which is a shame because dinner was good.
I have been back for lunch a few different times with friends. Every time you have been omnipresent and unpleasant with staff. Reprimanding and even yelling at staff again on dining room floor. Storming in and out of kitchen and your guests can hear the kitchens contretemps too.
Most recently I was there for lunch last Friday. I met a friend. We had wonderful salads but something that wasn’t so wonderful occurred before my friend arrived. The waitresses were setting up a couple of other tables coming in and they were right next to me and I forget what one of them said to the other but it struck me as funny and I laughed. You yelled at one waitress on the floor and shushed her for laughing too loud.
I said to you “Excuse me I’m really sorry if you thought it was too loud but it was actually me, not your staff.” You looked at me, said NOTHING and just turned your back to all and walked into the kitchen.
This is one of the things I don’t like every time I’ve been there (including in the past.) You are ALWAYS reprimanding or yelling at some staff member ON the restaurant floor for all of the guests to see and ironically for anyone saw the Ship Inn episode of Restaurant Impossible this is part of what Chef Robert Irvine said had to stop and he also told YOU that you needed a front of house so you got off of the floor. You are not particularly user friendly.
I really wish you would STOP doing this and not be so omni-present on the dining room floor. Your staff IS capable and NICE. I want this place to succeed. I really do.
‼️ALSO See: https://www.foodnetworkgossip.com/2021/07/ship-inn-restaurant-impossible-update.html ‼️
I have sat and thought about this for days because I don’t want people to think I don’t like the restaurant. I do. But I don’t like the way you treat people, and that actually includes customers because what you should have done was apologize to me for snapping at the waitress and making me feel uncomfortable because it was something I did, not her.
People are chattering about this around town it’s not just me. You can see it in your reviews you can see it all over social media. Part of the chatter is you’ve lost staff in your kitchen already and is that true?
I will note that you have monkeyed with the menu again and you’ve done a very heavy special for Oktoberfest or something. No one does the old-fashioned businessman’s lunch anymore. That menu is fine for dinner, but for lunch it’s too heavy and too expensive.
And the furniture in the made over formerly 1970s disaster of a main room? I guess you ran out of money for new tables and chairs? so in the back of the new room you have the old tables and the old chairs which are very out of place and hodgepodge and destroys the uniformity of the space that was designed for you.
And you still haven’t refreshed your ladies room. You should white wash it with bead board to kind of have it match the made over dining room. It’s clean but it’s very tired and it looks very shabby. And you could refresh it for not a heck of a lot of money. I have to wonder if the way the ladies room looks is the way you think of women in general?
I really hope you can get it together, because right now I actually fear for the restaurant and it’s survival not because of the staff, not because of the food, but because of you being like the black cloud of doom in the restaurant. You have a wonderful place there but if you don’t believe in it and the people working for you then what’s the point?
Try to be happy, and just be pleasant. If you can’t be pleasant, don’t be present. As patrons and diners we want to enjoy our experience, and that’s what we’re paying for is the experience and food and service. We’re not paying for the slideshow of yelling at your staff, which interferes with everything.
Eventually I will be back to give it one more try but not for a while. I might be the only one blogging about this locally, but I’m not the only of your local patrons to feel this way.
And he will miss out on the Vickers Inn diners who will now be looking for a new place to dine.
I totally agree…So close by, we used to love to go there but avoid it now. The summer outside area is filled with weeds and could be sitting friendlier if they put up a fence by the road. Dueling Kurtz is another story!! Dusty and dingy…so sad as there are few old historic inns as restaurants to have upscale dining. The General Warren Inn is and has been our favorite. Friendly management and good food along with ambiance.
Seven Stars on Rt. 23
That is a fabulous place
Love this!! I wish more patrons would speak their mind! I can tell you as a Wife of a fine dinning chef all three of these establishments.. Ship Inn, Vickers and Duling Kurtz refuse to pay for talent! The atmosphere of the old fashion dining will stay that way and the food will be the same until they stop being cheap and actually pay a Professional Chef the money they deserve. This could really help to turn these places around! If your a owner without a passion and respect for the craft stay out of the restaurant! Start with your staff and you might see a difference! Offering to Pay a elite culinary school grad under 50K no wonder your places can’t stay up to par. The right executive chef can make or break your establishment. If you decide to invest in one that bleeds their craft so much can change!
Thank you for your comment. This is what bothers me and has probably always bothered me about the Ship: not nice to staff, and if guests can see as much as they see, imagine what they don’t see? Duling Kurtz has been ok when I was there, but it’s super dated…and even THAT could be so much more. Take the whole eat local movement and take their restaurant to the next level as fine dining, as a café, whatever. I actually know some crazy talented chefs, but they are NOT the kind of chef who is going to be an executive chef in one of those places, and they treat their staff well.
I want the Ship Inn to stay and thrive, but with the trajectory it’s on even after Irvine came to town? It’s not going to and that makes me sad because then that puts the whole property at risk which is historic.